Smoked Trout Omelette With Basil

Ingredients :

• 1/2 lb/250g. Smoked rainbow trout
• 4 Eggs
• 1 tsp Water
• 1/4 tsp Salt
• 1/4 tsp Ground Pepper
• 1 tbsp Unslted butter
• 1 tbsp Chopped Fresh Basil

Equlpment :

1. small bowl
2. skillet
3. platter
4. spatula

• Cut tail and head from trout and discard Peel skin and discard. Remove bones. Coarsely chop trout and set aside.

• In small bowl, whisk eggs with water, and salt and pepper to taste.

• In 8-inch (20 cm.) skilet, melt half of the butter and cook trout over low heat for a few minutes just to warm through. Remove to heated platter.

• In same skillet, heat remaining butter until bubbly. Add eggs and cook for 2 minutes, lifting sides with spatula to allow uncooked egg to run undermeath. Sprinkle warmed chopped trout on top and dot with basil. Flip omelette so that top half covers filling.

Turn out onto heated platter and serve at once. Makes 2 servings.